rich walnut brownie

  • 225g unsalted butter, chopped
  • 200g dark chocolate, chopped
  • 200g 70% dark chocolate, chopped
  • 4 eggs
  • 1 cup (220g) white (granulated) sugar
  • 1 cup (175g) brown sugar
  • 2 teaspoons vanilla extract
  • 1 cup (150g) plain flour, sifted
  • 1 cup (100g) walnuts
  • Dutch cocoa, for dusting
  1. Preheat oven to 180°C (350°F). Place the butter and chocolate in a medium saucepan over low heat, and stir until melted and smooth. Remove from the heat and set aside.
  2. Place the eggs, white sugar, brown sugar and vanilla in a medium bowl and whisk to combine. Add the egg mixture to the chocolate mixture and stir to combine. Add the flour and walnuts and stir until well combined. 
  3. Pour into a lightly greased 20cm x 30cm slice tin lined with non-stick baking paper.
  4. Cook for 35–40 minutes or until fudgy when tested with a skewer. Set aside in the tin to cool completely. Dust with cocoa to serve. Serves 10–12.

Tips + Tricks
+ You can substitute walnuts for other nuts, or a combination of nuts, if you prefer. 

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